7 oz Dark Chocolate, finely chopped
7 oz Best Quality Unsalted Butter (high butterfat European preferred), cut into 1/2 inch cubes
1 C Sugar
1 Tbsp Unbleached All-Purpose Flour
Preheat the oven to 350F.
In a double boiler, melt the chocolate with the butter, stirring until completely melted. Add sugar while stirring to combine thoroughly, and set aside to cool. Add the eggs, one at a time, mixing after each addition. Sift flour directly into the chocolate mixture, and stir until smooth.
Pour into an eight-inch round pan (lined with parchment paper if you’re not using a non-stick pan). Bake in a preheated 350F oven for 30 minutes, then turn off the oven but the leave the cake there for another 10 minutes before taking it out of the oven. This prevents the cake from sinking at the center. Place the cake on a wire rack and cool completely before inverting on a plate.
Serve in wedges at room temperature with crème fraîche or lightly sweetened whipped cream.
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